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I have a bunch under £20… - programmable 6-key keyboard - 10-pack of reading glasses - mini tyre inflator - rubber ice cleats - low-alcohol beer -

I have a bunch under £20… - programmable 6-key keyboard - 10-pack of reading glasses - mini tyre inflator - rubber ice cleats - low-alcohol beer - sukang sawsawan - boczek

djray 4y ago
Can I ask which programmable keyboard you went for?
- Kaibeezy 4y ago
  Ecarke Black OSU Keypad 6
  - moffkalast 4y ago
    Imagine having to buy an extra module to have programmable macro keys. - This post was made by the 110% keyboard gang.
    - Kaibeezy 4y ago
      Wanted to be able to mash a ¯\_(ツ)_/¯ key.
rpastuszak 4y ago
> - boczek consider upgrading to słonina in '24
- Kaibeezy 4y ago
  I tried salo recently and liked it, but it didn’t have as much flavor as boczek. How does slonina compare to either of those? I had success last year with braises too, like hong shao rou, but also barbacoa and even Texas chili. Maybe I need to work on my tofu this year.
  - rpastuszak 4y ago
    I've never had salo, but tried several types of słonina (Romanian, Polish, and a weird Siberian brand I found at a Slavic store in... Porto). Looking at the wiki page for salo, it's very close to the PL/RO snack. You're right that boczek has more flavour, esp. the home-made version if you can find it (super difficult, imo). Usually the home-made boczek will be meatier/more smoky/more garlicky than, the store bought-stuff. Słonina has little flavour, besides slight smokiness + saltiness. Normally it's used to highlight the flavour of the next dish or as a snack served with vodka. Similarly to lard, you'd serve it before the main dish to make the palate more sensitive towards any fat-soluble flavours. I'd say słonina is 90-95% fat plus a barely noticeable amount of meat. The Siberian one I got though... had waaaaay more garlic and a little bit of pepper. It was lovely, but something I'd eat at the "caviar serving" amounts. Useless trivia #123: it's likely a coincidence but in Polish "słonina" literally means "elefant meat" ("słoń" /swoń/, comp. the suffix -ina w. "wołowina" for beef, "wieprzowina" for pork). > Maybe I need to work on my tofu this year Smoked tofu is sooo good. I have some good kimchi + gochujang I want to cook tonight with pork belly, but now you made me think of replacing the meat with some smoked tofu I bought.
    - Kaibeezy 4y ago
      Have you tried frozen tofu? Frozen then thawed, I mean. The ice crystals displace little holes and make the tofu spongy. Fry that!
Snackchez 4y ago
What do you eat with your sukang sawsawan? Any recommendations for low alc beers?
- Kaibeezy 4y ago
  Usually goes on my weak but improving attempts to replicate my #1 favorite BBQ, inihaw, but any kind of basic grilled meat over rice is a candidate. I’ve been drinking Guinness and Heineken, plus other ones occasionally. Best cold. Some have been sour and meh, but they are definitely getting better and better. See also low alcohol cocktails. I used to get grape juice made from wine grapes, fabulous.

I have a bunch under £20… - programmable 6-key keyboard - 10-pack of reading glasses - mini tyre inflator - rubber ice cleats - low-alcohol beer - sukang sawsawan - boczek

djray 4y ago

Can I ask which programmable keyboard you went for?

Kaibeezy 4y ago
Ecarke Black OSU Keypad 6
- moffkalast 4y ago
  Imagine having to buy an extra module to have programmable macro keys. - This post was made by the 110% keyboard gang.
  - Kaibeezy 4y ago
    Wanted to be able to mash a ¯\_(ツ)_/¯ key.

rpastuszak 4y ago

> - boczek consider upgrading to słonina in '24

Kaibeezy 4y ago
I tried salo recently and liked it, but it didn’t have as much flavor as boczek. How does slonina compare to either of those? I had success last year with braises too, like hong shao rou, but also barbacoa and even Texas chili. Maybe I need to work on my tofu this year.
- rpastuszak 4y ago
  I've never had salo, but tried several types of słonina (Romanian, Polish, and a weird Siberian brand I found at a Slavic store in... Porto). Looking at the wiki page for salo, it's very close to the PL/RO snack. You're right that boczek has more flavour, esp. the home-made version if you can find it (super difficult, imo). Usually the home-made boczek will be meatier/more smoky/more garlicky than, the store bought-stuff. Słonina has little flavour, besides slight smokiness + saltiness. Normally it's used to highlight the flavour of the next dish or as a snack served with vodka. Similarly to lard, you'd serve it before the main dish to make the palate more sensitive towards any fat-soluble flavours. I'd say słonina is 90-95% fat plus a barely noticeable amount of meat. The Siberian one I got though... had waaaaay more garlic and a little bit of pepper. It was lovely, but something I'd eat at the "caviar serving" amounts. Useless trivia #123: it's likely a coincidence but in Polish "słonina" literally means "elefant meat" ("słoń" /swoń/, comp. the suffix -ina w. "wołowina" for beef, "wieprzowina" for pork). > Maybe I need to work on my tofu this year Smoked tofu is sooo good. I have some good kimchi + gochujang I want to cook tonight with pork belly, but now you made me think of replacing the meat with some smoked tofu I bought.
  - Kaibeezy 4y ago
    Have you tried frozen tofu? Frozen then thawed, I mean. The ice crystals displace little holes and make the tofu spongy. Fry that!

Snackchez 4y ago

What do you eat with your sukang sawsawan? Any recommendations for low alc beers?

Kaibeezy 4y ago
Usually goes on my weak but improving attempts to replicate my #1 favorite BBQ, inihaw, but any kind of basic grilled meat over rice is a candidate. I’ve been drinking Guinness and Heineken, plus other ones occasionally. Best cold. Some have been sour and meh, but they are definitely getting better and better. See also low alcohol cocktails. I used to get grape juice made from wine grapes, fabulous.